PHô - Quick Version

The world’s most perfect food.

ingredients

FOR STOCK:

2 or 3 quarts (boxes) beef stock [see note below]
1 large onion, halved and studded with 6-8 cloves
4 garlic cloves, smashed
1 two-inch piece ginger, smashed
[If you like, you can briefly char these stock vegetables under the broiler to release more flavor.]
4-6 star anise pods
8-10 whole black peppercorns
[See note on spices]
1-2 c cold water

FOR SUBSTANCE:

1 good-sized steak of your choice, seasoned w/ salt and pepper and rubbed with a little peanut or sesame oil.
I don’t do tripe and tendon at home, but sometimes markets will have pho meatballs.
1 onion, very thinly sliced
Fish Sauce
Vermicelli rice noodles (fresh, if available)

ACCOMPANIMENTS:

Many fresh thai peppers. They’re the little ones sometimes called rat droppings.
Cilantro
Thai basil
Ngo Gai (if available)
Scallions
Fresh mint (optional)
Bean Sprouts
Limes
Chile sauce (bottled Sriracha and also crushed chiles in oil)
Hoisin sauce (Lee Kum Kee is good)

PREPARATION:

1
Place all stock ingredients in a large pot and bring to a boil over med-high heat. Cover, reduce to med-low, and simmer maybe one hour.
2
Remove the garlic, shallot, onion, anise, and ginger with a slotted spoon (or strain the broth).
3
[It isn’t necessary, but I sear the steak over high heat with very little oil for one minute per side. I then let it rest while I slice the vegetables. It goes in rare and just finishes in the hot broth for a minute or so.]
4
Slice peppers, chop or shred green stuff, and wedge lime.
5
Prepare noodles according to directions (if using dried, you’ll need to soak them in cold water while the stock is simmering) and separate into serving bowls. Rinsing any noodles in cold water helps keep them from mushy massification.
6
Add the sliced onion to the broth. Return to a boil and simmer 3-5 minutes. Very thinly slice the steak across the grain and add the steak and any steak juices to the broth.
7
Add 4 tablespoons or more fish sauce to taste. If you haven’t used it before, it’s super pungent, but once it hits the broth it transforms through magical alchemy into the most delicate and essential flavor.
8
Ladle broth over noodles, add chili and hoisin sauce to taste, garnish and inhale.

NOTES ON INGREDIENTS:

1
BEEF STOCK: Use Imagine or Pacific brand.
2
Both those brands come in organic and low sodium varieties and are pretty good. Alternatively, get some oxtails and beef bones and make a true pho broth. The broth freezes really well if you want to make a big batch and then just heat and add all the other stuff for future ultra-quick pho.
3
SPICES:
4
You can bouquet garni all the small bits to make them easier to remove, or you can find one of those awesome pho seasoning packets at the market. I use one that comes in a little orange and white box that says Pho Pasteur on the side (no MSG). I still put in the ginger and studded onion even with the packet.

Source: Nate